This recipe will make enough pie crust mixture to make five to six 9" pie crusts.  The pie crust will be perfectly flaky and golden. 

6 cups sifted all purpose flour
1 one pound can of Crisco
1 T. Salt

Mix together the salt and flour with a whisk.  Cut half of the shortening into the flour/salt mixture until well distributed.  Cut in the remaining shortening until thoroughly distributed.  You can use immediately or store in an airtight container in a cool place.  You will find that the crust is flakier if you wait a day or two before using.  The mixture will keep up to six months. No need to refrigerate. 

An easy way to roll out your crust to fit into a 9" pie pan, tear off two square sheets of wax paper.  Measure out approximately 1 1/2 cups of mixture, add 2 - 3 T. cold water.  Form dough into a ball.  Sprinkle each of the sheets of wax paper with a little flour.  Roll out the dough between the two sheets of paper.  Rotate occasionally to keep the pastry uniform and turn over at least once to adjust the paper and make sure it doesn't stick.  You may need to sprinkle with a little more flour.  When the dough reaches the edges of the paper, lift off one sheet of paper and center the pastry over the pie pan.  Remove the other sheet of paper, adjust the pastry and flute the edges as desired.  Easy as pie. 

If this is your first attempt to make your own pie crust, let me know and I will be a little more specific with the details.  Sometimes too much detail can be confusing.